Healthy Carrot Cake Muffins
These gluten free healthy carrot cake muffins are made in the blender (so they're crazy easy) and taste amazing! Picky eaters love them!
Servings: 10 muffins
Greek Yogurt Cream Cheese Drizzle
Preheat oven to 350F. Line the muffin tin with 10 silicone liners.
Add the dry ingredients to a blender and mix until oats are a powder.
Add the carrots, eggs, almond milk, and vanilla and blend until combined (you may need to scrape the sides and bottom).
Remove the blender from the base and add the raisins and walnuts. Fold in with a spatula.
Pour the batter among the muffin tin, there will only be enough for ten.
Bake for 25 minutes or until toothpick comes out clear.
For the Greek Yogurt Drizzle
Serving: 1muffin | Calories: 143kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 154mg | Potassium: 182mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2187IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg